The Pioneer Woman Tasty Kitchen
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Chicken Cacciatore

4.73 Mitt(s) 11 Rating(s)11 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 511 votes, average: 4.73 out of 5

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Level: Easy

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Description

Absolutely divine, family-friendly Italian dish. Serve it over any pasta; I use egg noodles to boost the comfort food quotient a bit!

Ingredients

  • 1 pound Pasta Or Egg Noodles
  • 8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
  • Salt And Freshly Ground Black Pepper, To Taste
  • ½ cups All-purpose Flour
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Halved And Sliced
  • 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
  • 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
  • 5 cloves Garlic, Diced
  • 12 ounces, weight Mushrooms (white Or Crimini), Sliced
  • ½ teaspoons Ground Thyme
  • ¼ teaspoons Turmeric
  • ½ teaspoons Kosher Salt
  • Red Pepper Flakes, Crushed, To Taste (optional)
  • ¾ cups Dry White Wine
  • 1 can (28 Ounce) Whole Or Diced Tomatoes (with Their Juice)
  • Chopped Flat Leaf Parsley
  • Parmesan Cheese, For Sprinkling

Preparation

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

9 Comments

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mary on 4.23.2014

I will not make this again. Yes, It looks beautiful but the sauce has no taste. My Italian husband says this is not true cacciatore. Sorry.

Avatar of M.O.M. on a One Acre Frontier

M.O.M. on a One Acre Frontier on 9.15.2012

I had some leftover cooked boneless chicken thighs in the fridge, and while trying to figure out what to do with them, I found this recipe and thought, what the heck? I’ve never made this dish, ever. My meat and potatoes husband really liked it! He got his leftovers for lunch, but I hid the rest for myself Thanks, Ree!

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mscupcakers11 on 4.20.2011

I make this often as written…my husband fights me for the leftovers ;)

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the country cook on 2.7.2011

I tried this recipe and failed! I’m sure it’s just me and my clutziness in the kitchen. :-) The flavor was good, even if the finished product wasn’t all that pretty!

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batgirl5489 on 11.2.2010

This was a huge hit w/both of my teens. I felt it was super easy as well. Both big pluses in my book! If the husband was here he would have eaten all that was left after we finished. Glad he wasn’t here. :)

11 Reviews

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SusanVermont on 11.3.2013

This was the first recipe I used from this website. Excellent, quick meal. I ended up using fire roasted crushed tomatoes (Glen Muir), used pinot grigo for the wine(good for cooking) and added some capers and olives. Next time, there will be a next time, I will add more veggies, like zucchini and even eggplant. I do a lot of cooking but not much with turmeric, liked that a lot! (I love cumin)

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Nicole Miller on 10.3.2011

Absolutely fabulous every time!

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Bobbie on 6.11.2011

Oh my God! I saw this on your blog (Pioneer Woman) and I had to make it. One of the best things I’ve ever eaten! I followed your recipe exactly and we loved everything about it. thank you for the great recipe :)

Avatar of Michelle

Michelle on 6.4.2011

Fabulous! On the weekly rotation in our house.

Avatar of vbailes

vbailes on 3.22.2011

Delicious! I think I would double the spices, simmer longer and maybe add some cornstarch/liquid mixture to thicken the sauce up a bit.

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